Print

Chocolate Pistachio Kunafa Cookies Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

These Chocolate Pistachio Kunafa Cookies are a delightful fusion dessert combining the crispy texture of traditional kunafa pastry with rich chocolate and nutty pistachio flavors. The cookies feature a luscious pistachio spread and tahini filling wrapped in a cocoa-infused chocolate cookie dough, delivering a perfect balance of crunch, sweetness, and creamy nuttiness.

Ingredients

Scale

For the Pistachio Kunafa Filling

  • 1 cup (90 gm) kunafa pastry
  • 1 Tbsp butter or ghee, for roasting kunafa dough
  • 3/4 cup (200 gm) pistachio spread
  • 2 Tbsp Tahini (optional)

For the Cookie Dough

  • 114 gm unsalted butter
  • 1 teaspoon espresso or instant coffee powder
  • 1 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 1 egg, room temperature
  • 1/3 cup cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk or semi-sweet chocolate chunks

Instructions

  1. Prepare the Kunafa Pastry: Begin by heating 1 tablespoon of butter or ghee in a pan over medium heat. Add the 1 cup of kunafa pastry and roast it gently until it turns golden and crispy, stirring frequently to avoid burning. Remove from heat and set aside to cool.
  2. Make the Pistachio Filling: In a small bowl, combine the roasted kunafa pastry with 3/4 cup pistachio spread and 2 tablespoons of tahini (if using). Mix well until you get a uniform, paste-like filling. Set aside.
  3. Prepare Cookie Dough: In a mixing bowl, cream together 114 gm unsalted butter, 1 cup packed brown sugar, and 2 teaspoons vanilla extract until light and fluffy. Add 1 teaspoon espresso or instant coffee powder and mix until combined. Beat in 1 room temperature egg until the mixture is smooth.
  4. Combine Dry Ingredients: In a separate bowl, sift together 1/3 cup cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients into the wet mixture and stir gently to form a soft dough. Fold in 1/2 cup milk or semi-sweet chocolate chunks evenly into the dough.
  5. Assemble the Cookies: Divide the cookie dough into equal portions. Flatten each portion in your hand, place a spoonful of the pistachio kunafa filling in the center, and carefully wrap the dough around the filling, sealing it completely to form a ball or disc shape.
  6. Bake the Cookies: Preheat your oven to 350°F (175°C). Place the filled cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are set but the centers are still slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the kunafa pastry is roasted until golden for a crunchy texture in the filling.
  • Tahini is optional but adds a lovely nutty flavor that complements pistachio well.
  • You can substitute chocolate chunks with chopped nuts or dried fruit if desired.
  • For a stronger coffee flavor, increase the espresso powder slightly.
  • Keep the dough chilled if it becomes too soft to handle during assembly.

Keywords: Chocolate cookies, Pistachio, Kunafa, Middle Eastern dessert, Tahini, Roasted pastry, Chocolate chunks, Coffee flavor

Find it online: https://mjrecipe.com/chocolate-pistachio-kunafa-cookies-recipe/